Soft Oatmeal Cookies

Now, I know that everyone has had at least one oatmeal cookie in their life. And most can agree: they are delicious! However, your standard oatmeal cookie is usually packed with sugar, butter, and flour. Thankfully, I have created an oatmeal cookie recipe that is not only healthy, but sure to please any crowd. These cookies are filled with whole oats, protein, and healthy carbohydrates.

A COUPLE HELPFUL TIPS

Ingredients: I am very aware of the amount of ingredients in this recipe, yes 15. To cut down on the amount needed try…

1. using all coconut butter or all coconut oil and omitting coconut cream
2. omitting the hempseeds
3. using all oat flour

Cooling the Cookies: These cookies are extremely soft, thanks to the coconut cream, and will need to be cooled in the pan before transferring them to a cooling rack. I would recommend 10 minutes in the pan.

Chocolate Ganache: When I first made these cookies, I used coconut cream when melting the chocolate chips. Instead of having a silky and shiny appearance when melted, the chocolate became super fudgy and resembled a chocolate spread of sorts. I am not a fan of heavy chocolate in oatmeal cookies, so the next time I made these, I used plant based milk instead of coconut cream to spread on the cookies. And that did the trick: I could even see my reflection in the ganache! No joke!

Reheating: Because these cookies have no preservatives, they will need to be stored in the fridge for maximum quality. To reheat, just microwave for 14 seconds (so precise, I know).

Storage: Like I said, the cookies will need to be stored in the fridge, but they are also very freeze friendly. Just wrap ’em up in non stick foil, and to defrost, keep them in the foil and place the cookies in a preheated oven (350 F) for about 5 minutes.

DESCRIPTION:

These cookies are chewy, soft, fluffy, and just a dream in one bite! They are great without the chocolate spread, but is highly recommend because it brings out the oatmeal cookie flavor even more. Happy Baking!

INGREDIENTS:

Cookie Batter:

• 1 tbsp. flaxseed meal
• 3 tbsp. water
• 1/4 cup coconut butter
• 2 tbsp. coconut oil
• 2 tbsp. coconut cream
• 1/2 cup coconut sugar
• 1 1/2 tsp. vanilla
• 1 cup oat flour
• 1/2 tsp. cinnamon
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup quick cooking oats
• 1/4 cup hempseeds

Ganache:

• 1/2 cup chocolate chips
• 2 tbsp. plant based milk

INSTRUCTIONS:

1. preheat oven to 350 F
2. combine flax meal and water- let sit for 10 minutes
3. with a mixer, beat flax egg, coconut butter, coconut oil, coconut cream, coconut sugar, vanilla extract, baking soda, baking powder, and cinnamon- put in the fridge for 5-10 minutes to harden
4. mix in oat flour, oats, and hempseeds
5. scoop into balls and then flatten*
6. bake for 10-15 minutes
7. let cool for 10 minutes
8. microwave chocolate chips and milk until melted (30 second increments)
9. ice the cookies and Enjoy!

NOTES:

*I used this 1 1/2 tbsp. scoop